Print this recipe
4 servings
Preparation time: 20 minutes
Marinate time: 1 hour
Cook time: 14 minutes
| 1-1/2 |
pounds American Lamb boneless leg, cut into 1-1/2-inch cubes |
| 1/4 |
cup olive oil, divided |
| 4 |
teaspoons lemon juice |
| 2 |
cloves garlic, finely chopped |
| 1 |
tablespoon chopped fresh rosemary leaves |
| 1 |
medium zucchini, cut into 1-inch-thick slices |
| 1 |
small red onion, cut into small wedges |
| 4 |
wooden skewers, soaked in water |
| |
Salt and pepper to taste |
| 1 |
cup orzo pasta, cooked according to package directions |
| 1/2 |
cup coarsely chopped roasted red bell peppers |
| 1/3 |
cup pitted kalamata olives, quartered |
| 1 |
teaspoon shredded lemon peel |
In large sealable plastic bag, combine lamb, 3 tablespoons olive oil, lemon juice, garlic and rosemary. Refrigerate and marinate for 1 hour or overnight. Remove lamb from marinade and discard marinade. Alternately thread lamb, zucchini and red onion onto skewers. Season kabobs with salt and pepper.
Grill over medium-hot coals 7 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove lamb from grill, cover and let stand 5 minutes.
Toss cooked pasta with remaining 1 tablespoon olive oil, roasted red peppers, olives and lemon peel.
Nutrition per serving: 536 calories, 40 g protein, 49 g carbohydrates, 19 g total fat (33% calories from fat), 98 mg cholesterol, 3 g fiber, 420 mg sodium, 0.31 mg niacin, 2.89 mg vitamin B6, 2.89 mcg vitamin B12, 5 mg iron, 6 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
